Mexican Street Corn Salad

$- 4 ears of corn - 1 cup cherry tomatoes - 1/2 red onion - 1 avocado - 1/2 cup cotija cheese - 1/4 cup fresh cilantro - 1 jalapeño - Juice of 2 limes - 2 tablespoons olive oil - Spices: chili powder, smoked paprika, salt, and pepper In this recipe, corn is the star. It brings a sweet crunch that you’ll love. I use fresh corn for the best taste. Next, cherry tomatoes add a pop of color and sweetness. Then, red onion offers a sharp bite. Avocado gives a creamy texture that pairs well with the other ingredients. Cotija cheese adds a salty tang, enhancing the salad's flavor. Fresh cilantro brings a bright note. The jalapeño adds heat, but you can adjust it based on your preference. Lime juice adds acidity, while olive oil ties everything together. Finally, the spices elevate the dish with warmth and zest. - Other vegetables (bell peppers, cucumber) - Proteins (grilled chicken, black beans) - Alternative cheeses (feta, vegan cheese) Feel free to customize your salad! Bell peppers and cucumber add extra crunch and color. Adding grilled chicken or black beans boosts protein. If you want a different cheese, feta or vegan cheese works well, too. These options help you make the dish your own. - Gluten-free options - Vegan options (substituting cheese and dressing) This salad can fit many diets. It’s naturally gluten-free, so no worries there! For a vegan option, substitute cotija cheese and use a plant-based dressing. You can still enjoy all the fresh flavors without dairy. This flexibility makes it easy to share with friends and family. You can find the full recipe at the top of this article. Enjoy making your Mexican Street Corn Salad! 1. Grilling the corn: Start by preheating your grill to medium-high heat. Place the husked ears of corn on the grill. Grill them for about 10 to 12 minutes. Turn them often to get that nice char. You want them tender and slightly crispy. 2. Removing kernels safely: Once the corn is cool enough to touch, use a sharp knife. Carefully cut the kernels off the cob. Make sure to hold the cob upright in a bowl. This keeps the kernels from flying everywhere. 1. Combining fresh ingredients in a bowl: In a large bowl, add the grilled corn. Next, toss in the halved cherry tomatoes, diced red onion, diced avocado, crumbled cotija cheese, chopped cilantro, and the finely chopped jalapeño. Mix these fresh ingredients gently. 2. Preparing the dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, smoked paprika, and a pinch of salt and pepper. Mix well until all ingredients blend nicely. 1. Drizzling dressing over the salad: Pour the dressing over the salad mixture. Gently toss everything together. Make sure all the ingredients get a good coat of that tasty dressing. 2. Chilling time for flavor enhancement: Cover the bowl and place it in the fridge for at least 30 minutes. This chilling time allows the flavors to meld together. Trust me, it makes a big difference! For the full recipe, refer to the earlier section. Enjoy your delicious Mexican Street Corn Salad! To get perfect grill marks, start with clean grates. Preheat your grill to medium-high heat. Place the corn on the grill and turn it every few minutes. This method gives you those nice charred lines. If you can’t grill, you can use a grill pan on the stove. Just heat it well and follow the same steps. You can add zest to your salad with spices. Chili powder and smoked paprika brighten the dish. If you like heat, add more jalapeño or a pinch of cayenne. For mild flavor, remove the jalapeño seeds. This way, you control the spice level. When serving, choose a large, colorful bowl. This makes the salad pop on your table. Adding fresh cilantro and extra cotija cheese on top looks great. You can also place lime wedges on the side. This invites guests to add more lime juice as they like. Enjoy your vibrant dish! For the complete dish, check the Full Recipe. {{image_4}} You can change your Mexican Street Corn Salad with seasonal produce. In summer, fresh corn is sweet and juicy. Use ripe tomatoes and peppers for bright colors. In fall, add roasted squash or sweet potatoes. These additions bring new flavors and textures. Adapting to local ingredients makes your salad unique. Check your farmer's market for fresh finds. For a Mexican twist, add lime zest and chipotle. These ingredients boost the salad's flavor. You can also try Mediterranean touches like olives and feta. Asian flavors work well too; consider sesame oil and green onions. Mixing these flavors keeps your salad exciting and fresh. Add crunch with nuts or seeds. Toasted pumpkin seeds or chopped walnuts add great texture. You can also brighten the dish with colorful ingredients. Try adding bell peppers or radishes for a pop of color. Each bite becomes a fun experience with different textures and hues. Explore these variations to make your Mexican Street Corn Salad even more delightful. For the complete recipe, check out the Full Recipe. To keep your Mexican Street Corn Salad fresh, store it in an airtight container. This helps lock in flavors and keeps it safe. Place the salad in the fridge right after serving. It should stay good for about 3 days. After this period, the ingredients may start to lose their crunch. If you have extra salad, you can freeze it too. To do this, put it in a freezer-safe container. Make sure to leave some space at the top, as the salad may expand. It can last up to 2 months in the freezer, but keep in mind that the texture may change once thawed. When reheating your salad, do it slowly. Use the microwave at a low power level. Heat it in short bursts, stirring often. This will help keep the flavors fresh and prevent overheating. If you want to enjoy the salad cold, top it with fresh cilantro and a squeeze of lime. This will give it a bright taste, just like when you first made it. Check for signs of spoilage before eating. Look for any off smells or color changes. If the salad looks or smells bad, it's best to toss it. Mexican Street Corn Salad can last up to 3 days in the fridge. If frozen, it can last up to 2 months. Always remember to enjoy your salad while it's fresh for the best taste! To add spice to your salad, you can adjust the jalapeño. Start by using half of a jalapeño for a mild kick. If you want it hotter, use more. You can also leave the seeds in for extra heat. Another option is to add a pinch of cayenne pepper or hot sauce to the dressing. This gives your dish a nice boost. Yes, you can prepare this salad ahead of time. Make it up to a day in advance. Just keep it covered in the fridge. This allows the flavors to blend well. However, wait to add the avocado until just before serving. This keeps it fresh and bright. If you like a bit of crunch, add the dressing just before serving too. If you can't find cotija cheese, try using feta cheese. Feta has a similar crumbly texture and salty flavor. You can also use queso fresco for a milder taste. For a dairy-free option, try using cashew cheese or a vegan cheese substitute. These options work well and keep your salad tasty. This blog post covered all the key steps to make a delicious Mexican Street Corn Salad. We discussed the main ingredients, optional add-ins, and easy preparation methods. I shared tips for flavor, presentation, and storage. You can even modify the recipe to fit your diet. With all these details, you can create a fresh, flavorful salad for any occasion. Enjoy experimenting with flavors and sharing this tasty dish with friends and family!$

Mexican Street Corn Salad

Get ready to delight your taste buds with Mexican Street Corn Salad, a vibrant and flavorful dish that's perfect for any occasion! This easy recipe combines sweet corn, juicy tomatoes, and creamy avocado, making every bite a burst of freshness. Discover how to customize it for dietary needs and explore delicious variations to elevate your meal.

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Ingredients

4 ears of corn, husked and cleaned

1 cup cherry tomatoes, halved

1/2 red onion, finely diced

1 avocado, diced

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 jalapeño, finely chopped (seeds removed for less heat)

Juice of 2 limes

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Instructions

Begin by preheating your grill to medium-high heat. Once it's ready, place the husked ears of corn directly onto the grill grates. Grill for approximately 10 to 12 minutes, turning occasionally, until the corn is beautifully charred and tender. Once finished, remove the corn from the grill and allow it to cool slightly.

After the corn has cooled to a manageable temperature, use a sharp knife to carefully cut the kernels off the cob, placing them into a large mixing bowl.

To the bowl with the corn, add the halved cherry tomatoes, finely diced red onion, diced avocado, crumbled cotija cheese, chopped fresh cilantro, and the finely chopped jalapeño.

In a separate small bowl, whisk together the lime juice, olive oil, chili powder, smoked paprika, and a generous pinch of salt and pepper until the mixture is well blended.

Drizzle the dressing over the corn salad mixture and gently toss all the ingredients together until they are evenly coated with the dressing.

Taste the salad and adjust the seasoning to your liking, adding more lime juice, salt, or pepper as needed.

For best results, cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving. This resting period enhances the flavors, allowing them to meld together beautifully.

Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings

- Presentation Tips: Serve the salad in a vibrant large bowl, garnished with additional fresh cilantro and a sprinkle of extra cotija cheese on top. For a refreshing touch, add lime wedges on the side, inviting guests to squeeze more lime juice over their portions if desired!